- Fresh berries
- Yoghurt or coconut yoghurt
- Mint leaves, shredded
Preheat oven to 180C.
In a bowl, whisk together the egg yolks, cacao, berry powder, milk and honey, if using.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the cacao berry mixture and combine.
Heat coconut oil in a small frying pan over medium heat, pour the mixture into the pan and cook for 2-3 minutes until beginning to set. Place in the oven for 5-10 minutes to finish cooking (watch that you have an oven proof handle on your frying pan!).
Top soufflé omelette with yoghurt, fresh berries and mint leaves and an extra sprinkle of acai berry powder.